Can I make Longhorn Parmesan Crusted Chicken without a broiler?

While the broiler is essential for getting that crispy crust, you can try baking the chicken at a high temperature (around 400°F) instead. Just ensure the chicken reaches an internal temperature of 165°F and that the topping is golden and crispy.

Can I use regular chicken breasts instead of thin-sliced chicken?

Yes! If you can't find thin-sliced chicken breasts, simply slice your regular chicken breasts in half lengthwise or pound them thinner with a meat mallet to ensure even cooking and tenderness.

How do I store leftovers of Parmesan Crusted Chicken?

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the chicken with foil and warm it in the oven for the best texture. You can also microwave it, but the crust may not stay as crispy.

Can I make Longhorn Parmesan Crusted Chicken ahead of time?

Yes! You can marinate the chicken and prepare the cheese sauce and breadcrumb topping in advance. When you're ready to cook, just assemble the chicken, top with the sauce and breadcrumbs, and broil until golden. This makes it a great meal prep option!

Longhorn Parmesan Crusted Chicken: Simple & Tasty

Description

Longhorn Parmesan Crusted Chicken is a flavorful, crispy dish with a cheesy crust, juicy chicken, and a creamy sauce. This easy-to-make recipe brings the taste of Longhorn Steakhouse to your kitchen with simple ingredients and quick preparation.

Ingredients

Scale

1/2 cup Italian dressing
1/3 cup ranch dressing
4 thin-sliced chicken breasts
2 tablespoons vegetable oil
4 ounces provolone cheese, shredded
1/3 cup freshly grated parmesan cheese
1/3 cup ranch dressing (for sauce)
1/2 cup panko breadcrumbs
1/4 cup freshly grated parmesan cheese (for topping)
1 1/2 teaspoons garlic powder
3 tablespoons salted butter, melted

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together Italian dressing and ranch dressing. Coat chicken breasts with the marinade, cover, and refrigerate for at least 30 minutes or up to overnight.
In a medium bowl, combine provolone cheese, parmesan cheese, and ranch dressing for the sauce. Heat in the microwave in 30-second intervals, stirring between, until melted and smooth. Set aside.
In a separate bowl, combine panko breadcrumbs, parmesan cheese, garlic powder, and melted butter. Stir until the breadcrumbs are well-coated and set aside.
Preheat the broiler on low and heat vegetable oil in an oven-safe skillet over medium heat. Add chicken to the skillet, ensuring not to overcrowd, and cook for about 5 minutes per side until lightly browned.
Spread the cheese sauce evenly over each piece of chicken, followed by the breadcrumb mixture. Place the skillet under the broiler for 5-10 minutes, until the chicken reaches an internal temperature of 165°F and the topping is golden and crispy.
Remove from the oven and serve immediately.

Notes

If you don’t have thin-sliced chicken breasts, slice regular chicken breasts in half lengthwise or use a meat mallet to flatten them.
Keep an eye on the broiler to prevent the crust from burning. Never leave it unattended.
For added flavor, try substituting provolone with mozzarella or Swiss cheese.
Leftovers can be stored in an airtight container for up to three days in the fridge. Reheat in the oven for the best texture.

Nutrition

Serving Size: 1 piece of chicken
Calories: 830
Sugar: 6g
Sodium: 1499mg
Fat: 57g
Saturated Fat: 18g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.4g
Protein: 61g
Cholesterol: 175mg